Casual Teacher (Contract) - chef apprentices

In charge of a kitchen brigade of twenty. Busy a la carte and banqueting. Winner people choice beef & lamb 2014.

Leading a brigade of twenty. Ruhapehu room fine dining restaurant with seating for 150 plus banqueting facilities for 250.

Return to Yacht Senses. Cooking for new owner & up to 14 crew.Requisitioning for crossings & charters. Accounting and budgeting.

Cooking for crew, helping with kitchen design & kitchen equipment while yacht was build in Southhampton.

Seasonal position during the summer. Upmarket catering company. Catering for function from 10 to 2000 people. Multiple locations. In charge of Executive Chefs absence. Responsible for production of food, managing kitchen staff and in charge of functions.

Cooking for 12 to 25 guest and up to 14 crew. Food requisitioning for prolonged charters in isolated locations. Accounting , budgeting and Kitchen maintenance.Completion of a circumnavigation of the globe on MY Senses.

Cooking for lodge guest, menu design, staff training

In charge of leading a brigade of 30 to 40 staff. Menu design, costing & food ordering for two restaurants and functions for up to 600 people plus offside catering.Working within given budgets, improving productivity levels and food quality. Developing of a food safety plan for the kitchen.